There are two different things that often make beer taste sour. Acetaldehyde, or lactic acid usually introduced by bacteria. But you also say you only fermented for 10 days, left in secondary for ??? days, and bottled just 10 days. So it's still pretty young and the sour flavor may actually just be green beer.

Fixes: Full fermentation from a good yeast strain, and aeration of the wort will help prevent this.

Sour - Lactic Acid

Symptoms: Sour for sour's sake. It's a clean sour, not smelling like grass or apples. So if it tastes tart, but doesn't smell like grass or apples, it's probably lactic acid. There also might be a slight vinegar smell. Think white vinegar instead of cider vinegar.

There are two different things that often make beer taste sour. Acetaldehyde, or lactic acid usually introduced by bacteria. But you also say you only fermented for 10 days, left in secondary for ??? days, and bottled just 10 days. So it's still pretty young and the sour flavor may actually just be green beer.

Fixes: Full fermentation from a good yeast strain, and aeration of the wort will help prevent this.

Sour - Lactic Acid

Symptoms: Sour for sour's sake. It's a clean sour, not smelling like grass or apples. So if it tastes tart, but doesn't smell like grass or apples, it's probably lactic acid. There also might be a slight vinegar smell. Think white vinegar instead of cider vinegar.